Baked Coconut Chicken

Collegiate Culinaire: Baked Coconut Chicken

It’s Saturday, and it’s Cinco de Mayo, but I have nothing to satisfy your tex-mex cravings today. If you’re at all like me, you want something a little less cliche, but still comfort food all the way.

Meet Baked Coconut Chicken. Brought to you in part by Sarah Jio from Glamour mag’s Health+Fitness blog, this tasty little number is sure to satisfy if you’re in the mood for something unconventional. It’s working a little fiesta of its own, I’d say.

Serves 2




 2 boneless skinless chicken breasts, cut into 1-inch chicken-tender-sized strips
3 egg whites (and one more if needed)
1 cup shredded coconut
1 cup panko bread crumbs
1/2 cup flour (can be whole wheat, if you’d like)
Cooking spray
1/2 teaspoon salt 
1/4 teaspoon pepper




 Preheat oven to 400 degrees. Set out three shallow bowls. In the first, put the flour. In the second, put the egg whites, and in the third put the panko and coconut (mix together well) along with the salt and pepper. Dunk each chicken strip into the flour mixture, lightly coating all sides, then dunk into egg white mixture, then into the coconut mixture, covering all sides. Place each strip on a pan coated with cooking spray and bake at 400 for about 30-35 minutes (test for doneness in the center, as all ovens vary in temperature). Chicken should look a little golden brown at the edges and tips.




 P.S. More healthy dinner ideas here!


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